This large, heavy variety gets its name from its dark plum-colored bloom (the natural wax before an apple is shined up). Its red-and-green peel has a rough-etched appearance and some russeting. Its flavor is mild and its flesh is firm and crisp. Harvest begins in late September through October. Blue Pearmain is not a good keeper.
Discovered: 1800s, New England
Harvest: Late Season
A New England heirloom dating back to the 1800s, Blue Pearmain has long been favored by cider makers.